RIG INSTITUTE OF HOTEL MANAGEMENT

3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME (17 WEEKS)

Higher Diploma Component

No. Subject Subject Hours per Term Marks* code Semester Th. Pr. Th. Pr. 1 FP 3 Food Production Operations 02 08 100 100 2 FBS 3 Food & Beverage Operations 02 02 100 100 3 FO 3 Front Office Operations 02 02 100 100 4 ACCO 3 Accommodation Operations 02 02 100 100 5 RM Research Methodology 02 - 100 - 6 ACNT Accounts 02 - 100 - 7 CIT Contemporary Issues In Tourism 02 - 100 - TOTAL: 14 14 700 400 GRAND TOTAL 28 1100

* Term marks will comprise 30% Incourse & 70% Term end exam marks.

3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME

No. Subject Subject Marks code 01 IND TR Industrial Training (22 weeks) 100 TOTAL: 100

FP TH 3 - FOOD PRODUCTION OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100

S.No. Topic Hours Weight age 01 QUANTITY FOOD PRODUCTION 07 05% EQUIPMENT A. Equipment required for mass/volume feeding B. Heat and cold generating equipment C. Care and maintenance of this equipment D. Modern developments in equipment manufacture MENU PLANNING 10% A. Basic principles of menu planning – recapitulation B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units C. Planning menus for  School/college students  Industrial workers  Hospitals  Outdoor parties  Theme dinners  Transport facilities, cruise lines, airlines, railway D. Nutritional factors for the above 05% INDENTING  Principles of Indenting for volume feeding  Portion sizes of various items for different types of volume Feeding  Modifying recipes for indenting for large scale catering  Practical difficulties while indenting for volume feeding 05% PLANNING Principles of planning for quantity food production with regard to  Space allocation  Equipment selection  Staffing

02 VOLUME FEEDING 07 A. Institutional and Industrial Catering 5%  Types of Institutional & Industrial Catering  Problems associated with this type of catering  Scope for development and growth B. Hospital Catering 5%  Highlights of Hospital Catering for patients, staff, visitors  Diet menus and nutritional requirements

C. Off Premises Catering 5%  Reasons for growth and development  Menu Planning and Theme Parties  Concept of a Central Production Unit  Problems associated with off-premises catering

D. Mobile Catering 5%  Characteristics of Rail, Airline (Flight Kitchens and Sea Catering)  Branches of Mobile Catering 5% E. Quantity Purchase & Storage  Introduction to purchasing  Purchasing system  Purchase specifications  Purchasing techniques  Storage 03 REGIONAL 16 15%

A. Introduction to Regional Indian Cuisine B. Heritage of Indian Cuisine C. Factors that affect eating habits in different parts of the country D. Cuisine and its highlights of different states/regions/communities to be discussed under:  Geographic location  Historical background  Seasonal availability  Special equipment  Staple diets  Specialty cuisine for festivals and special occasions 25% STATES Andhra Pradesh, , Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamil Nadu and Uttar Pradesh/Uttaranchal 10% COMMUNITIES Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian and Bohri

DISCUSSIONS Indian Breads, Indian Sweets, Indian Snacks TOTAL 30 100%

FP PR 3 FOOD PRODUCTION OPERATIONS – PRACTICAL HOURS ALLOTED: 120 MAXIMUM MARKS: 100 Each institute to formulate 36 set of menus from the following cuisines.  Awadh   Bengal   Goa   Gujarat   Hyderabad   Kashmiri   Maharastra   Punjabi   Rajasthan   South India (Tamilnadu, Karnataka, Kerala)  SUGGESTED MENUS

MAHARASTRIAN

MENU 01 Masala Bhat Kolhapuri Mutton Batata Bhajee Masala Poori Koshimbir Coconut Poli

MENU 02 Moong Khichdee Patrani Macchi Tomato Saar Tilgul Chapatti Amti Basundi

AWADH

MENU 01 Yakhni Pulao Mughlai Do Piaza Badin Jaan with

MENU 02 Galouti Gosht Muzzafar BENGALI

MENU 01 Bhat Macher Jhol Aloo Posto Misti Doi

MENU 02 Doi Mach Tikoni Pratha Baigun Bhaja Payesh

MENU 03 Mach Bhape Sukto Kala Jamun

MENU 04 Prawan Pulao Mutton Vidalloo Beans Foogath Dodol

GOAN

MENU 01 Arroz Galina Xacutti Toor Dal Sorak Alle Belle

MENU 02 Coconut Pulao Fish Caldeen Cabbage Foogath Bibinca

PUNJABI

MENU 01 Rada Meat Matar Pulao Punjabi Gobhi

MENU 02 Amritsari Macchi Rajmah Masala Pindi Chana Bhaturas Row Di Kheer MENU 03 Sarson Da Makki Di Peshawari Chole Motia Pulao Sooji Da Halwa

MENU 04 Tandoori Roti Tandoori Murg Pudinia Chutny Baingan Bhartha Savian

SOUTH INDIAN

MENU 01 Meen Rice Thoran Pal Payasam

MENU 02 Line Rice Meen Moilee Olan Malabari Pratha Parappu Payasam

MENU 03 Tamarind Rice Kori Gashi Kalan Sambhar Savian Payasam

MENU 04 Coconut Rice Huli

RAJASTHANI

MENU 01 Gatte Ka Pulao Lal Maas Makki Ka Soweta Chutny (Garlic) Dal Halwa MENU 02 Dal Batti Besan Ke Gatte Ratalu Ki Subzi Safed Mass

GUJRATI

MENU 01 Sarki Brown Rice Salli Murg Gujrati Dal Methi Thepla

MENU 02 Gujrati Khichadi Oondhiyu Batata Nu Tomato Osaman Jeera Poori Mohanthal

HYDERABADI

MENU 01 Sofyani Methi Murg Tomato Kut Hare Piaz ka

MENU 02 Kachi Biryani Dalcha Mix Veg. Raita Khumani Ka Meetha

KASHMIRI

Two menus may be formed out of the Dishes given as under:

Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas

Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch , Yakhean Kaliya, Tabak Maaz, Rogon Josh

Vegetables and Potato: Ruwangan chaman,Choek wangan,Chaman Qaliyan Alleh Yakhean, Kashmiri ,Nader Palak, Razma Gogji

Sweet Dishes: Kongeh Phirin (Sooji phirni with ), Aae't phirin (Wheat Flour Phirni), Halwa Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin )

Note: In addition to above each institute to formulate 08 (eight) set of regional menus including snacks, sweets etc. MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-III/IV) FP PR 3

MAXIMUM MARKS : 100 PASS MARKS : 50 TOTAL TIME ALLOWED : 06.00 HRS TIME ALLOWED FOR INDENTING & PLAN OF WORK : 30 MINUTES SCULLERY & WINDING UP : 30 MINUTES

All menu items to be made from the prescribed syllabus only

Part – A (Cookery) 1. Rice preparation 10 2. 10 3. Main Course 20 4. Accompaniment/ Veg. Dish/ Dal etc 10 5. Sweet 10 60 Part – B (General Assessment) 1. Uniform & Grooming 05 2. Indenting and plan of work 10 3. Scullery, equipment cleaning and Hygiene 10 4. Viva 05 5. Journal 10 40

PARAMETERS OF ASSESMENT OF EACH DISH A) Temperature 20% B) Texture / Consistency 20% C) Aroma / Flavour 20% D) Taste 20% E) Presentation 20% 100% NOTE:

1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination. 2. Invigilation will be done by both internal and external persons. 3. Each student will cook 10 portions of each dish/item. 4. Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only). Only one extra attempt may be permitted. 5. Uniform and grooming must be checked by the examiners before commencement of examination. 6. Students are not allowed to take help from books, notes, journal or any other person. FBS TH 3 - FOOD & BEVERAGE SERVICE OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100

S.No. Topic Hours Weight age 01 ALCOHOLIC BEVERAGE 03 7% A. Introduction and definition B. Production of Alcohol  Fermentation process  Distillation process C. Classification with examples 02 DISPENSE BAR 02 07% A. Introduction and definition B. Bar layout – physical layout of bar C. Bar stock – alcohol & non alcoholic beverages D. Bar equipment 03 WINES 08 30% A. Definition & History B. Classification with examples  Table/Still/Natural  Sparkling  Fortified  Aromatized C. Production of each classification D. Old World wines (Principal wine regions, wine laws, grape varieties, production and brand names)  France  Germany  Italy  Spain  Portugal E. New World Wines (Principal wine regions, wine laws, grape varieties, production and brand names)  USA  Australia  India  Chile  South Africa  Algeria  New Zealand F. Food & Wine Harmony G. Storage of wines H. Wine terminology (English & French) 04 BEER 04 15%

A. Introduction & Definition B. Types of Beer C. Production of Beer D. Storage 05 SPIRITS 07 25

A. Introduction & Definition B. Production of Spirit  Pot-still method  Patent still method C. Production of  Whisky  Rum  Gin  Brandy  Vodka  Tequilla D. Different Proof Spirits  American Proof  British Proof (Sikes scale)  Gay Lussac (OIML Scale) 06 APERITIFS 03 08%

A. Introduction and Definition B. Types of Aperitifs  Vermouth (Definition, Types & Brand names)  Bitters (Definition, Types & Brand names) 07 LIQUEURS 03 08%

A. Definition & History B. Production of Liqueurs C. Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean & Kernel) D. Popular Liqueurs (Name, colour, predominant flavour & country of origin) TOTAL 30 100% FBS PR 3 FOOD & BEVERAGE SERVICE OPERATIONS - PRACTICAL HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No Topic Hours

01 Dispense Bar – Organizing Mise-en-place 05 Task-01 Wine service equipment Task-02 Beer service equipment Task-03 Cocktail bar equipment Task-04 Liqueur / Wine Trolley Task-05 Bar stock - alcoholic & non-alcoholic beverages Task-06 Bar accompaniments & garnishes Task-07 Bar accessories & disposables 02 Service of Wines 05 Task-01 Service of Red Wine Task-02 Service of White/Rose Wine Task-03 Service of Sparkling Wines Task-04 Service of Fortified Wines Task-05 Service of Aromatized Wines Task-06 Service of Cider, Perry & Sake 03 Service of Aperitifs 03 Task-01 Service of Bitters Task-02 Service of Vermouths 04 Service of Beer 02 Task-01 Service of Bottled & canned Beers Task-02 Service of Draught Beers 05 Service of Spirits 04 Task-01 Service styles – neat/on-the-rocks/with appropriate mixers Task-02 Service of Whisky Task-03 Service of Vodka Task-04 Service of Rum Task-05 Service of Gin Task-06 Service of Brandy Task-07 Service of Tequila 06 Service of Liqueurs 03 Task-01 Service styles – neat/on-the-rocks/with cream/en frappe Task-02 Service from the Bar Task-03 Service from Liqueur Trolley 07 Wine & Drinks List 04 Task-01 Wine Bar Task-02 Beer Bar Task-03 Cocktail Bar 08 Matching Wines with Food 04 Task-01 Menu Planning with accompanying Wines  Continental Cuisine  Indian Regional Cuisine Task-02 Table laying & Service of menu with accompanying Wines  Continental Cuisine  Indian Regional Cuisine TOTAL 30

MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-III/IV) FBS PR 3

MAXIMUM MARKS 100 PASS MARKS 50 DURATION 03.00HRS

All Technical Skills to be tested as listed in the syllabus

MARKS 1. Uniform / Grooming : 10 2. Misc-en-place : 10 3. Service of wine : 20 4. Service of Spirits & liqueur etc. : 15 5. Food & Beverage Service : 25 6. Viva : 10 7. Journal : 10

TOTAL : 100

NOTE:

1. The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.

2. Each should be responsible for laying of 4 covers. The student must also ensure that sideboard contains everything necessary for service.

3. During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service. FO TH 3 - FRONT OFFICE OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 COMPUTER APPLICATION IN FRONT OFFICE OPERATION 02 5% A. Role of information technology in the hospitality industry B. Factors for need of a PMS in the hotel C. Factors for purchase of PMS by the hotel D. Introduction to Fidelio & Amadeus 02 FRONT OFFICE (ACCOUNTING) 06 20% A. Accounting Fundamentals B. Guest and non guest accounts C. Accounting system  Non automated – Guest weekly bill, Visitors tabular ledger  Semi automated  Fully automated 03 CHECK OUT PROCEDURES 04 20%

 Guest accounts settlement - Cash and credit - Indian currency and foreign currency - Transfer of guest accounts - Express check out 04 CONTROL OF CASH AND CREDIT 04 15% 05 NIGHT AUDITING 04 15% A. Functions B. Audit procedures (Non automated, semi automated and fully automated) 06 FRONT OFFICE & GUEST SAFETY AND SECURITY 05 20%

A. Importance of security systems B. Safe deposit C. Key control D. Emergency situations (Accident, illness, theft, fire, bomb) 07 FRENCH 05 5%

A. Expressions de politesse et les commander et Expressions d’encouragement B. Basic conversation related to Front Office activities such as  Reservations (personal and telephonic)  Reception (Doorman, Bell Boys, Receptionist etc.)  Cleaning of Room & change of Room etc. TOTAL 30 100% FO PR 3 FRONT OFFICE OPERATIONS - PRACTICAL HOURS ALLOTED: 30 MAXIMUM MARKS: 100

A. Hands on practice of computer applications related to Front Office procedures such as  Reservation,  Registration,  Guest History,  Telephones,  Housekeeping,  Daily transactions  B. Front office accounting procedures o Manual accounting o Machine accounting o Payable, Accounts Receivable, Guest History, Yield Management

C. Role Play

D. Situation Handling

SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM

S.No Topic 1 Hot function keys 2 Create and update guest profiles 3 Send confirmation letters 4 Print registration cards 5 Make FIT reservation & group reservation 6 Make an Add-on reservation 7 Amend a reservation 8 Cancel a reservation-with deposit and without deposit 9 Log onto cahier code 10 Process a reservation deposit 11 Pre-register a guest 12 Put message and locator for a guest 13 Put trace for guest 14 Check in a reserved guest 15 Check in day use 16 Check –in a walk-in guest 17 Maintain guest history 18 Make sharer reservation 19 Add a sharer to a reservation 20 Make A/R account 21 Take reservation through Travel Agent/Company/ Individual or Source 22 Make room change 23 Make check and update guest folios 24 Process charges for in-house guests and non-resident guests. 25 Handle allowances and discounts and packages 26 Process advance for in-house guest 27 Put routing instructions 28 Print guest folios during stay 29 Processing foreign currency exchange/ cheque exchange 30 Process guest check out by cash and credit card 31 Check out without closing folio-Skipper accounts 32 Handle paymaster folios 33 Check out using city ledger 34 Print guest folio during check out 35 Close bank at end of each shift 36 Check room rate and variance report 37 Tally Allowances for the day at night 38 Tally paid outs for the day at night 39 Tally forex for the day at night 40 Credit check report

MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-III/IV) FO PR 3

MAXIMUM MARKS 100 PASS MARKS 50 DURATION 03.00 HRS

MARKS

1. Uniform & Grooming : 10 2. Courtesy & Manners (Social Skills) : 10 3. Technical knowledge : 10 4. Role play & Situation handling : 20 5. Four Practical Tasks on PMS (4x10=40) : 40 6. Journal : 10

TOTAL : 100

NOTE:

1. Speech, Communication, Courtesy and Manners should be observed throughout.

2. PMS tasks as per syllabus.

3. Role Play & Situation handling as per syllabus. ACCO TH 3 - ACCOMMODATION OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01. LINEN ROOM 10 35% A. Activities of the Linen Room B. Layout and equipment in the Linen Room C. Selection criteria for various Linen Items & fabrics suitable for this purpose D. Purchase of Linen E. Calculation of Linen requirements F. Linen control-procedures and records G. Stocktaking-procedures and records H. Recycling of discarded linen I. Linen Hire 02. UNIFORMS 03 10% A. Advantages of providing uniforms to staff B. Issuing and exchange of uniforms; type of uniforms C. Selection and designing of uniforms

J. D. Layout of the Uniform room

03. SEWING ROOM 02 5% A. Activities and areas to be provided B. Equipment provided 04. LAUNDRY 10 35% A. Commercial and On-site Laundry B. Flow process of Industrial Laundering-OPL C. Stages in the Wash Cycle D. Laundry Equipment and Machines E. Layout of the Laundry F. Laundry Agents G. Dry Cleaning H. Guest Laundry/Valet service I. Stain removal 05. FLOWER ARRANGEMENT 03 10%

A. Flower arrangement in Hotels B. Equipment and material required for flower arrangement C. Conditioning of plant material D. Styles of flower arrangements E. Principles of design as applied to flower arrangement 06. INDOOR PLANTS 02 5% Selection and care TOTAL 30 100% ACCO PR 3 ACCOMMODATION OPERATIONS - PRACTICAL HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours

01 Layout of Linen and Uniform Room/Laundry 03 02 Laundry Machinery and Equipment 10 03 Stain Removal 06 04 Flower Arrangement 08 05 Selection and Designing of Uniforms 03

MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-III/IV) ACCO PR 3

MAXIMUM MARKS 100 PASS MARKS 50 DURATION 03.00HRS

MARKS

1. Uniform & Grooming : 10 2. Laundry & Equipment Exercise : 15 3. Stain Removal : 15 4. Flower Arrangement : 15 5. Uniform Selection Design Exercise : 15 6. Viva : 20 7. Journal : 10

TOTAL : 100

NOTE:

1. Time limit of the examination should be strictly adhered to.

2. Tasks should be limited to the syllabus ACNT - ACCOUNTS HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 UNIFORM SYSTEM OF ACCOUNTS FOR HOTELS 10 35%

A. Introduction to Uniform system of accounts B. Contents of the Income Statement C. Practical Problems D. Contents of the Balance Sheet (under uniform system) E. Practical problems F. Departmental Income Statements and Expense statements (Schedules 1 to 16) G. Practical problems 02 INTERNAL CONTROL 06 20%

A. Definition and objectives of Internal Control B. Characteristics of Internal Control C. Implementation and Review of Internal Control 03 INTERNAL AUDIT AND STATUTORY AUDIT 06 20%

A. An introduction to Internal and Statutory Audit B. Distinction between Internal Audit and Statutory Audit C. Implementation and Review of internal audit 04 DEPARTMENTAL ACCOUNTING 08 25%

A. An introduction to departmental accounting B. Allocation and apportionment of expenses C. Advantages of allocation D. Draw-backs of allocation E. Basis of allocation F. Practical problems TOTAL 30 100% CIT – CONTEMPORARY ISSUES IN TOURISM HOURS ALLOTED: 32 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 Contemporary tourism systems 03 10%  The service dimension of tourism  The tourism system  Contemporary perspectives

Contemporary tourism product markets  Tourism products  Experiences as tourism products  Tourism markets  Tourism product markets  Creating product markets: market stories  Interactions and exchanges in product 02  markets 04 15%

The Contemporary Tourist  Contemporary tourists, tourist behaviour and flows  International travel movement  The stability of tourism: tourism inertia  Distance as a determinant of the flows 03  and patterns of contemporary tourism 04 15%

Contemporary tourism marketing  Definitions and contemporary tourism  marketing approaches  Evolution towards a services  marketing approach  The contemporary marketing environment for tourism 04  The practice of contemporary tourism marketing 03 15%

The Contemporary Tourism Destination  the destination concept  From places to destinations 05  The resource base of tourism 03 5%

Governing the contemporary tourism product  Multi-level governance  The roles of government in tourism 06  Types of regulation 03 10%

The tourism industry: contemporary issues  Contemporary drivers of globalization  Managing knowledge in the contemporary tourism industry  The benefits of knowledge management for contemporary tourism businesses  Networked tourism businesses  Small businesses and entrepreneurship in the contemporary tourism industry  Contemporary tourism HR  Demographics and attitudes 07  Tourism jobs and working conditions 06 15%

Tourism in the twenty-first century: contemporary tourism in an uncertain world  Growth in international tourism versus global environmental change  Winter tourism  Responding to change  Predicting change  Tourism and oil 08  Future for tourism 06 10%

Total 32 100

RM RESEARCH METHODOLOGY HOURS ALLOTED: 15 MAXIMUM MARKS: 100

Research Methodology will be taught in the theory class to prepare students on how to approach the subject of Research Project in the 3rd year. Inputs can be given to the students during the institute tenure but topics allotted only after return from IT. This will help students perceive the subject in a better fashion while the vacation period between the two years (2nd & 3rd year) utilized for exploratory research and self-study. Final preparation of the project will be done only in the 3rd year under guidance.

S.No. Topic 01 INTRODUCTION TO RESEARCH METHODOLOGY A. Meaning and objectives of Research B. Types of Research C. Research Approaches D. Significance of Research E. Research methods vs Methodology F. Research Process G. Criteria of Good Research H. Problem faced by Researches I. Techniques Involved in defining a problem 02 RESEARCH DESIGN A. Meaning and Need for Research Design B. Features and important concepts relating to research design C. Different Research design D. Important Experimental Designs 03 SAMPLE DESIGN A. Censure and sample Survey B. Implication of Sample design C. Steps in sampling design D. Criteria for selecting a sampling procedure E. Characteristics of a good sample design F. Different types of Sample design G. Measurement Scales H. Important scaling Techniques 04 METHODS OF DATA COLLECTION A. Collection of Primary Data B. Collection through Questionnaire and schedule collection of secondary data C. Difference in Questionnaire and schedule D. Different methods to collect secondary data 05 DATA ANALYSIS INTERPRETATION AND PRESENTATION TECHNIQUES A. Hypothesis Testing B. Basic concepts concerning Hypothesis Testing C. Procedure and flow diagram for Hypothesis Testing D. Test of Significance E. Chi-Square Analysis F. Report Presentation Techniques SECOND YEAR – INDUSTRIAL TRAINING SCHEME (IND TR) (17 Weeks)

1) Exposure to Industrial Training is an integral part of the 2nd year curriculum. The class would be divided into two groups or as the case may be. The 17 weeks industrial training would be divided into four/five weeks each in the four key areas of Food Production, Food & Beverage Service, Accommodation Operations & Front Office Operations.

2) Attendance in the 2nd year would be calculated separately for the two components of in-institute training and industrial training as per NCHMCT rules. Industrial Training will require an input of 102 working days i.e. (17 weeks x 06 days = 102 days). A student can avail leave to a maximum of 15% (15 days) only with prior permission of the hotel authorities. Similarly, the institute Principal can condone an additional 10% (10 days) on production of a medical certificate.

3) For award of marks, 20% marks of IT would be on the basis of feed-back from the industry in a prescribed Performance Appraisal Form (PAF). It will be the students’ responsibility to get this feed-back/assessment form completed from all the four departments of the hotel for submission to the institute at the end of Industrial Training. For the remaining 80% marks, students would be assessed on the basis of seminar/presentation before a select panel. The presentation would be limited to only one key area of the student’s interest. A hard copy of the report will also have to be submitted to the panel.

4) Responsibilities of institute, hotel and the student/trainee with aims & objectives have been prescribed for adherence.

5) Once the student has been selected / deputed for Industrial Training by the institute, he/she shall not be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for Industrial Training, these will necessarily have to be approved by the institute. Students selected through campus interviews will not seek Industrial Training on their own.

6) There will be no inter change of candidates from one batch to another i.e. winter batch to summer batch and vice versa.

*******

Objective of industrial training is to provide to students the feel of the actual working environment and to gain practical knowledge and skills, which in turn will motivate, develop and build their confidence. Industrial training is also expected to provide the students the basis to identify their key operational area of interest.

1. RESPONSIBILITIES OF THE TRAINEE

1 should be punctual. 2 should maintain the training logbook up-to-date. 3 should be attentive and careful while doing work. 4 should be keen to learn and maintain high standards and quality of work. 5 should interact positively with the hotel staff. 6 should be honest and loyal to the hotel and towards their training. 7 should get their appraisals signed regularly from the HOD’s or training manager. 8 gain maximum from the exposure given, to get maximum practical knowledge and skills. 9 should attend the training review sessions / classes regularly. 10 should be prepared for the arduous working condition and should face them positively. 11 should adhere to the prescribed training schedule. 12 should take the initiative to do the work as training is the only time where you can get maximum exposure. 13 should, on completion of Industrial Training, handover all the reports, appraisals, logbook and completion certificate to the institute.

2. RESPONSIBILITIES OF THE INSTITUTE

1 should give proper briefing to students prior to the industrial training 2 should make the students aware of the industry environment and expectations. 3 should notify the details of training schedule to all the students. 4 should coordinate regularly with the hotel especially with the training manager. 5 should visit the hotel, wherever possible, to check on the trainees . 6 should sort out any problem between the trainees and the hotel. 7 should take proper feedback from the students after the training. 8 should brief the students about the appraisals , attendance, marks, logbook and training report. 9 should ensure that change of I.T. hotel is not permitted once the student has been interviewed, selected and has accepted the offer. 10 should ensure that change of I.T. batch is not permitted. 11 should ensure trainees procure training completion certificate from the hotel before joining institute. 3. RESPONSIBILITIES OF THE HOTEL

First exposure: A young trainee’s first industry exposure is likely to be the most influential in that person’s career. If the managers / supervisors are unable or unwilling to develop the skills young trainees need to perform effectively, the latter will set lower standards than they are capable of achieving, their self- images will be impaired, and they will develop negative attitudes towards training, industry, and – in all probability – their own careers in the industry. Since the chances of building successful careers in the industry will decline, the trainees will leave in hope of finding other opportunities. If on the other hand, first managers/supervisors help trainees achieve maximum potential, they will build the foundations for a successful career.

Hotels:

1. should give proper briefing session/orientation/induction prior to commencement of training. 2. should make a standardized training module for all trainees. 3. should strictly follow the structured training schedule. 4. should ensure cordial working conditions for the trainee. 5. should co-ordinate with the institute regarding training programme. 6. should be strict with the trainees regarding attendance during training. 7. should check with trainees regarding appraisals, training report, log book etc. 8. should inform the institute about truant trainees. 9. should allow the students to interact with the guest. 10. should specify industrial training’s “Dos and Don’ts” for the trainee. 11. should ensure issue of completion certificate to trainees on the last day of training.

* * * * * Industrial Training

RIG Institute of Hotel Management

Name of Student: ______HD Enrollment No: ______Institute: ______Duration: 4 weeks (24 working days) Name of the Hotel: ______From:______To: ______Department: F&BS / FP / HK / FO

Appearance Immaculate Appearance, Spotless uniform, Well groomed hair, Clean nails & hands 5 Smart Appearance, Crisp uniform, Acceptable hair, Clean nails and hands 4 Well Presented, Clean Uniform, Acceptable hair, Clean nails & hands 3 Untidy hair, Creased ill kept uniform, Hands not clean at times 2 Dirty / dishevelled, Long / unkempt hair, Dirty hands & long nails 1

Punctuality / Attendance ( _____ days present out of 30 days) On time, Well Prepared, Ready to commence task, Attendance Excellent 100% 5 On time, Lacks some preparation but copes well, Attendance Very good 90% 4 On time, Some disorganized aspects-just copes, Attendance Regular 80% 3 Occasionally late, Disorganized approach, Attendance irregular 60% 2 Frequently late, Not prepared, Frequently absent without excuse 50% 1

Ability to Communicate (Written / Oral) Very confident, demonstrates outstanding confidence & ability both spoken/written 5 Confident, Delivers information 4 Communicates adequately, but lacks depth and confidence 3 Hesitant, lacks confidence in spoken / written communication 2 Very inanimate, unable to express in spoken or written work 1

Attitude to Colleagues / Customers Wins / retains highest regard from colleagues has an outstanding rapport with clients 5 Polite, considerate and firm, well liked. 4 Gets on well with most colleagues, Handles customers well. 3 Slow to mix, weak manners, is distant has insensitive approach to customers 2 Does not mix, relate well with colleagues & customers 1

Attitude to Supervision Welcomes criticism, Acts on it, very co-operative 5 Readily accepts criticism and is noticeably willing to assist others. 4 Accepts criticism, but does not necessarily act on it. 3 Takes criticism very personally, broods on it. 2 Persistently disregards criticism and goes own way. 1 Initiative / Motivation Very effective in analyzing situation and Demonstrates ambition to achieve 5 resourceful in solving problems progressively. Shows ready appreciation and willingness to Positively seeks to improve knowledge and 4 tackle problems performance Usually grasps points correctly. Shows interest in all work undertaken. 3 Slow on the uptake. Is interested only in areas of work preferred. 2 Rarely grasps points correctly. Lacks drive and commitment. 1

Reliability / Comprehension Is totally trust worthy in any working situation? 5 Understands in detail, why and how the job is done. Can be depended upon to identify work requirements and willing to complete them. Readily 4 appreciates, how and why the job is done. Gets on with the job in hand. Comprehends, but doesn’t fully understand work in hand 3 Cannot be relied upon to work without supervision. 2 Comprehends only after constant explanation. Requires constant supervision. Lacks any comprehension of the application. 1

Responsibility Actively seeks responsibility at all times. 5 Very willing to accept responsibility. 4 Accepts responsibility as it comes. 3 Inclined to refer matters upwards rather than make own decision. 2 Avoids taking responsibility. 1

Quality of Work Exceptionally accurate in work, very thorough usually unaided. 5 Maintains a high standard of quality 4 Generally good quality with some assistance. 3 Performance is uneven. 2 Inaccurate and slow at work. 1

Quantity of work Outstanding in output of work. 5 Gets through a great deal. 4 Output satisfactory. 3 Does rather less than expected. 2 Output regularly insufficient 1 Total ______/ 50

Stipend Paid: Rs. ______per month.

Name of Appraiser: ______Signature: ______

Designation of Appraiser: ______Date : ______

Signature of Student: ______Date : ______